Short Ribs + French Friday’s with Dorie

February 25, 2011

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I love a good plate of short ribs.  I don’t make them often for many reasons.  They are time consuming, if done right, and they are so “fatty”.  Don’t get me wrong, I love a great piece of meat – the fattier the better.  That is where all the flavor is, after all. Yet, with that said, I view Short Ribs as a culinary treat, equal to the most decadent dessert I can get my hands on.

I actually picked the best weekend to make these.  President’s weekend.  One extra day added to the weekend, which meant an extra day to stay in the P.J.’s just a little bit longer, no packing the lunch boxes(my nemesis), and lots and lots of rain – which is always the best excuse to stay indoors.

This was a good choice for a rainy evening.  Paired it with creamy, garlic mashed potatoes, kale chips, and a simple butter lettuce salad with a shallot vinaigrette. After dinner we sat down to four episodes of Friday Night Lights. Wish every night could be like this; it was one of those perfect nights!

Short Ribs in Red Wine and Port with Tangerine Gremolata
Dorie Greenspan’s around my french table
French Friday’s with Dorie
recipe found here
yield: 6-8 servings

P.S. I had lots of fun with the leftovers; I made crispy tacos with pickled red onions and guacamole.  I also made a few quesadillas, added a little chopped jalapeno and used a fir, organic goat cheese that I grated.

If you are a meat eater and want to see more, check these out:

Stir-fried brown rice w/sliced Sirloin Steak – Delicously Organic
2 Very Cool Butchers – Lundy & Grundy
Dry Rub Baby Back Ribs – Korean American Mommy
Korean Beef Rice Bowl – Steamy Kitchen
Braised Beef Short Ribs – Simply Recipes

{ 14 comments… read them below or add one }

1 Susan February 25, 2011 at 12:48 pm

Looks great! I love the idea of making tacos with the leftovers.


2 Amanda February 25, 2011 at 3:22 pm

Love your parings… love this dish!! I wish you could come over and make it for me. I seriously love everything you make!


3 Susan February 26, 2011 at 9:28 am

I will ship you a batch of this in exchange for your famous cookies!


4 linda February 25, 2011 at 6:03 pm

thanks susan…looks really lovely & i feel the same way about ribs but, everything in moderation!
i would hope for left overs as i have book marked a bon appetit short rib lasagna recipe that i have been wanting to re-create.
enjoy the w/e.


5 Susan February 26, 2011 at 9:28 am

short rib lasagna? that sound pretty darn good.


6 Allison [Haute Box] February 25, 2011 at 6:11 pm

A rainy night like tonight is perfect for those short ribs.


7 Allison February 25, 2011 at 11:46 pm

Seriously Short Ribs can = the most decedent dessert? OMG So sad my life sucking cold prevented me from actually tasting them! I guess I’ll have to make them again.
Love your writing!


8 elana horwich February 26, 2011 at 11:33 am

love the meat photos!!!!!


9 marla {family fresh cooking} February 27, 2011 at 5:56 am

Susan, that does sound like the perfect Friday night with your family. These ribs look hearty and delish! So glad I was able to spend time with you this weekend 🙂


10 Cher February 27, 2011 at 12:12 pm

Very lovely. It does sound like a perfect Friday! (We did ours for with a Saturday in-house movie night) The kale chips sound like a great accompaniment.


11 Teresa February 27, 2011 at 3:22 pm

I haven’t seen another photo that shows the meat shredded. It looks lovely with the potatoes and sauce.


12 Lola February 27, 2011 at 7:51 pm

What a great idea for the left overs!


13 Patricia Scarpin February 28, 2011 at 5:21 am

My husband would love this dish, Suz! He’s a carnivore – even though I am not – but I might make these for him – I think it would get me extra brownie points. 🙂


14 Georgia @ The Comfort of Cooking February 28, 2011 at 2:43 pm

Susan, these short ribs are just mouthwatering and your photography is beautiful! In fact, I was just eyeing short ribs at my grocery store the other day, but I didn’t have a recipe in mind for them. I think I’ll go back and get them and try out your recipe! Thanks for sharing.


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